tag:blogger.com,1999:blog-4797273701411507221.post7931456998352841287..comments2017-09-22T01:35:59.714-07:00Comments on BentOnBetterLunches: The Great Apple Browning ExperimentCandy Girlhttp://www.blogger.com/profile/17402354257681164185noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4797273701411507221.post-36726522544400037622015-03-10T12:33:31.656-07:002015-03-10T12:33:31.656-07:00I keep a small spray bottle on my counter filled w...I keep a small spray bottle on my counter filled with Seasoned Rice Vinegar. I cut my apple, spritz the cut sides and put them in baggies. The seasoned rice vinegar is sweeter (which is why I use it), but you use so little it seems inconsequential. 1 tablespoon of seasoned rice vinegar is 25 calories, and you won&#39;t even come close to using that much. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-39600060071370078222014-04-26T19:24:26.749-07:002014-04-26T19:24:26.749-07:00I thought read somewhere that darker-peeled apples...I thought read somewhere that darker-peeled apples browned more than lighter. If it&#39;s not because of iron content, might it be that some apple varieties bruise more easily? I have found that apples brown less when cut with a sharp knife vs a serrated one - less damage is done to the fruit - so less browning that way. I&#39;ve still not tested different apple varieties - I&#39;m a poor apple scientist :)Candy Girlhttps://www.blogger.com/profile/17402354257681164185noreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-58773573863686607412014-04-26T15:01:17.656-07:002014-04-26T15:01:17.656-07:00I did a project on this very recently.
There is n...I did a project on this very recently.<br /><br />There is no indication that one kind of apple has more iron (which when combined with oxygen causes oxidation). The enzyme polyphenol oxidase (AKA phenolase or tyrosinase) comes in contact with oxygen. Browning is the reaction.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-47313490469401900992011-10-06T21:43:36.877-07:002011-10-06T21:43:36.877-07:00Kendra, I think I read somewhere that the dark-ski...Kendra, I think I read somewhere that the dark-skinned apples like red delicious and macintosh brown more than the lighter gala and granny smith... that will be my next experiment I guess :)Candy Girlhttps://www.blogger.com/profile/17402354257681164185noreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-46842715748370421052011-10-06T06:13:56.490-07:002011-10-06T06:13:56.490-07:00I hear that crushed vitamin C in some water works ...I hear that crushed vitamin C in some water works great like Fruit Fresh, with out all the extra preservatives.... I haven&#39;t tried it thoughTMK's Lunchbox Leveragehttps://www.blogger.com/profile/00643545602812133475noreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-22909222065780052782011-10-06T05:14:55.473-07:002011-10-06T05:14:55.473-07:00Thank you for this!Thank you for this!Lindseyhttps://www.blogger.com/profile/11932508781245264706noreply@blogger.comtag:blogger.com,1999:blog-4797273701411507221.post-57383814526238899702011-10-06T04:34:49.138-07:002011-10-06T04:34:49.138-07:00this is really interesting, I&#39;m glad you share...this is really interesting, I&#39;m glad you shared this. I wonder if the type of apple makes a difference as well. My kids never eat granny smith&#39;s for lunch. I&quot;d be curious which *type* does the best. Suggested flavors to try: gala, red/golden delicious, whatever else is in season now :)Kendra aka The Meanest Mommahttps://www.blogger.com/profile/03866469433778253300noreply@blogger.com